How To Roast Garlic + Roasted Garlic Grilled Cheese Recipe

By Kiersten | Last Updated: March 24, 2014

How to Roast Garlic + Roasted Garlic Grilled Cheese Recipe

How to Roast Garlic + Roasted Garlic Grilled Cheese Recipe
Confession: I was in my early 20s before I knew what garlic was. I don’t think my family ever cooked with garlic, unless it was garlic powder. We did, however, eat a fair amount of garlic bread. And you know how garlic bread has little bits of parsley on it?

I thought that was garlic. For years I thought that was garlic. I mean, it was called garlic bread, right? Not parsley bread! So I figured garlic was some kind of green herb.

Once I started cooking for myself and making recipes I found elsewhere, I discovered that garlic was not an herb at all. And I also discovered that I loved garlic. Loved it! And when it’s roasted, it’s like WHOA. The flavor mellows out and it becomes almost buttery. If you don’t make roasted garlic, you should. Because: WHOA.

Here’s how to roast garlic:

Peeled GarlicStart by peeling the papery outer layers from a large head of garlic. You should be able to see the individual cloves, but leave the skin on those.

Garlic with top cut offNow cut the top off. You’ll want each clove to be exposed, so how much you cut off depends on the size of the garlic head. Usually it’s about 1/4-1/2 inch.

Garlic in RamekinPlace the garlic head in a ramekin and drizzle it with oil.

Seasoned GarlicThen season the garlic with salt and pepper. I like a lot of pepper on mine.

Garlic covered with foilCover the ramekin with foil and bake at 350 degrees for about an hour. This also depends on the size of the garlic head–larger cloves of garlic will take longer to roast.

Roasted GarlicThe garlic is done when it can be easily pierced with a fork and the cloves are golden brown.

(PS: Your kitchen will smell amazing.)

How to Roast GarlicSqueeze the individual garlic cloves out of the peel. Some cloves might need a little help; use a paring knife to cut the skin off of those.

Roasted Garlic Grilled Cheese
Roasted garlic can be used in many different, delicious ways. Mashed potatoes! Pasta! Tossed with veggies! But my favorite way to use it is on bread. It makes a mean garlic bread (real, actual garlic bread!) and it’s also a fantastic sandwich spread, like in the Roasted Garlic Grilled Cheese Sandwich recipe below.
Go to Roasted Garlic Grilled Cheese recipe

Roasted Garlic Grilled Cheese

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minutes




  • 1 medium head garlic, roasted according to instructions above
  • salt + freshly cracked black pepper to taste
  • about 1 tablespoon butter, softened
  • 4 slices crusty bread
  • 2 slices or 1/2 cup shredded cheese (just about any cheese will work!)
Print recipe


  1. Preheat panini press to high heat or a large skillet or griddle over medium-high heat.
  2. Mash roasted garlic cloves with the back of a fork. Season with salt and a liberal amount of black pepper, to taste.
  3. Butter one side of two slices bread. Place on panini press or griddle. Top each with 1/4 cup of cheese. Spread bottom of remaining bread slices with roasted garlic; press onto cheese. Butter the top of each sandwich. Heat about 5 minutes on panini press, until browned. If using a skillet or griddle, heat about 3-4 minutes on each side.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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It’s amazing how different roasted garlic tastes than raw, it’s like two completely different things! I’ve never thought to use a ramekin (I just wrap it up in a foil package but do everything else the same), I wonder if it’s better that way – might have to test soon!

I used to do it that way and sometimes the foil would get stuck, so I started doing it this way instead. But I bet it doesn’t make much of a difference flavor-wise!

You’re kidding!! Then again I didn’t know what most vegetables were when I was a kid. Which was embarrassingly apparent in my first job as a teen supermarket cashier who had trouble ringing up produce because I couldn’t identify the veggies. Some people were so impatiently annoyed. Roasted garlic also freezes very well, if you ever want to roast several heads at once.

Oh, that happens to me all the time at the grocery store! I don’t get annoyed because I assume it’s my fault for buying the freaky weird stuff that the cashiers never see. Thanks for the tip on freezing!

I love garlic. And I adore roasted garlic. (Anything else would be unthinkable, I mean, I decided to name my blog Mrs. Garlic Head for a reason, right?
And a grilled cheese sandwich with roasted garlic sounds like a dream come true. I’d love one for lunch today.

Ha! You know, I have heard from a few people saying that they only use that jarred garlic in their cooking–I have never tried it! And I’m not against conveniences like that, I guess it just never occurred to me.

I love roasted garlic – and I roast a LOT at once and freeze it. We use it in salad dressing (it’s our “house” dressing).

Just the thought of all that delicious flavours that will get released after roasting makes my mouth water. Garlic is an essence ingredient in all kinds of Indian cook, but roasted garlic sound delicious! Love the idea.

How to peel garlic…fast:
Separate bulbs into cloves. Place cloves in a large stainless bowl (or plastic might work). Take same sized bowl and invert over the bowl containing garlic cloves making a large hollow chamber. Hold bowls together tightly and shake the dickens out of it. It will be loud, if metal, but only takes 10 seconds or so (I’ve never actually timed it). Open bowls and pick out ‘peeled’ cloves. Repeat process if there are still unpeeled cloves.
Really! This works. I can process several bulbs in just a few minutes.

Thanks for the tip! Since the garlic is roasted first here, I’m not sure if that would work the same way, but I will definitely try it the next time I need fresh garlic for a recipe. 🙂

I love this recipe! My husband and I will be making it this week! Thank you for the inspiration. I absolutely adore your site! So glad I stumbled upon it 🙂

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